Lemon Drizzle Cake

I’m meant to be having a fete meeting, I’ve made the cake, but only four of us could come so we’ve called it off. Youngest will be pleased, she likes Lemon Drizzle Cake.

It’s quite a useful recipe:
A 5 fluid ounce carton of yoghurt – the measure
1 of vegetable oil
2 of white sugar
3 of self raising flour
3 eggs
The zest of a lemon
Put all the above in a food processor and blitz. Pour into a base lined 10” springform tin and bake for 1 hour and 15 minutes at 140°C.
When it comes out of the oven prick the surface all over with a fork or a cocktail stick and sprinkle over the juice of your lemon and a satisfying amount of caster sugar. Leave to cool then remove the tin and serve.
(I expect there’s a litre equivalent, but it’s the method that counts!)

And the chair is on the mend: